Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage

Journal of Food Engineering

Volumn 91, Issue 4, 2009, Pages 516-520

  Ribero, Gustavo G ^a   Rubiolo, Amelia C ^a   Zorrilla, Susana E ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Immersion freezing; Microstructure; Mozzarella cheese; Salting

Indexed keywords

AGRICULTURAL PRODUCTS; DAIRY PRODUCTS; MICROSTRUCTURE; SODIUM CHLORIDE; THAWING;

CONTROL SAMPLES; DAIRY INDUSTRIES; FREEZING METHODS; FREEZING PROCESSES; FROZEN STORAGES; IMMERSION FREEZING; MOZZARELLA CHEESE; NACL SOLUTIONS; SALTING; SMALL CRACKS;

FREEZING;

EID: 58149156414     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.029     Document Type: Article

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